This recipe is thanks to Jamie Oliver, it is for those times when you head to a BBQ and need an interesting salad to bring. It is a great spring time salad and hopefully by the time you make it spring will be here.
2-3 handfuls of shelled broad beans
1 small handful of pecorino roughly chopped or grated (or a beautiful Persian feta)
Finely grated zest and juice of 1 lemon
1 splash of extra virgin olive oil
1 handful of fresh mint
75 g of quality Spanish ham such as pata negra roughly torn (or use chicken/toasted pumpkin seeds)
Separate the broad beans into 2 piles – big and small. Drop the big ones into boiling water for 1 minute and then put them aside to cool down. Pop them out of their shells when they’re cool enough to handle.
Roughly mash the blanched broad beans – you can do this with a food processor, chop them up with a knife or crush them in a pestle and mortar. Mix together with the small raw beans, the pecorino, lemon juice, oil and some of the mint, finely chopped.
Season to taste, then serve with the torn ham, a final zesting of lemon and the rest of the mint ripped up and scattered over the top